Hi y’all! Sorry for not posting before now but it was a crazy weekend for us! I am pleased to announce that the Barre3 Bake Shop with A Hungry Southern Belle was a HUGE success! I had so much fun and loved being able to pamper and treat all the amazing women ( and gents) that inspire me daily with their strength and determination. I’ve posted a number of these recipes before but thought that having them in one post would be helpful. As we are moving into week three of the Spring Challenge, we thought that sweet treats that you can eat were a perfect treat after a challenging workout! A Hungry Southern Belle featured the barre3 Energy Bars, Raw Carrot Cake Bites and the Chocolate Donut Holes. If you weren’t able to grab some on Saturday, be sure to make up a batch to have ready for when your sweet tooth strikes! These freeze beautiful in the freezer and make it easier to grab a few when the mood hits. Enjoy y’all!
(all recipes courtesy of barre3)
Raw Carrot-Cake Energy Bites
1 1/4 cup old-fashioned rolled oats (gluten-free, if possible)
1/3 cup pecans, finely chopped
2 Tbs. ground flax seeds
3/4 cup sunflower-seed butter
1/4 cup pure maple syrup
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
3/4 cup shredded carrots (I pulsed mine the food processor to the size of a piece of rice)
1/4 cup unsweetened shredded coconut
1/2 cup raisins
- In a large bowl, mix together the oats, pecans, and flax seeds. Stir in the sunflower-seed butter, maple syrup, vanilla extract, and spices. Mix until well-combined. (Don’t be afraid to roll up your sleeves and do this with your hands!) Make sure everything is well-incorporated.
- Stir in the carrots, coconut, and raisins.
- Form the mixture into individual balls (about the size of a ping-pong ball).
- Place the energy bites on a baking sheet and refrigerate for at least 1 hour (this will help firm them up.) Serve chilled or at room temperature.
- Store the remaining energy bites in an airtight container in the refrigerator.
*Note: The energy balls might be a bit crumbly when you form them into balls. It helps to spray a little cooking spray on your hands to help keep things together. Roll them firmly so they stick together. Once they’re refrigerated, they firm up and hold their shape incredibly well.
barre3 Energy Bar
6 dates, pitted
2 tbsp coconut oil
1/4 cup sunflower butter or almond butter
1/4 cup goji berries (raisins work too)
1/4 cup coconut flakes, shredded
1/4 cup ground flax
2 tsp ground cinnamon
A couple pinches sea salt (unless sunflower or almond butter is salted)
1 cup almonds
Handful cacao nibs or dark chocolate chips
(I have also added fresh mint leaves which were FANTASTIC. You could add fresh cherries, cranberries or peppermint too!)
- Place the pitted dates and coconut oil in the base of your food processor. Add the seed or nut butter. Whirl these three ingredients until blended.
- Add the goji berries or raisins, coconut flakes, ground flax, cinnamon and sea salt, and whirl in the food processor again, until the mixture is well incorporated. It’s okay if it’s a bit more chunky at this point.
- Add the almonds and the cacao nibs or chocolate chips, and pulse your food processor until you have a chunky mass that looks like cookie dough.
- Scoop dough-like mixture into an 8×8 glass container, and press the mixture down with the back of a spoon.
- Cool in the fridge for at least one hour to harden. Cut into bars to grab-and-go to your barre3 class, and store extras in the fridge.
Dark Chocolate Donut Holes
1-1/2 cups almonds (raw) or roasted hazelnuts
5 tbsp cacao powder (raw)
1 cup dates (pitted)
1 tsp vanilla extract
1/4 tsp salt
Large handful coconut (finely shredded for rolling)
- Place all ingredients in food processor and pulse until desired consistency is obtained. Go for a cookie-dough like texture with not a lot of large chunks. You may need to add a little water.
- Scoop out rounded spoonfuls with something like a mini ice cream scoop or a melon-baller.
- Roll the dough between your palms to make a sphere.
- Roll that ball in the finely shredded coconut.
- Place finished balls on a plate, cookie sheet, or glass storage container.
- Let sit in freezer for an hour or so before eating.
- Store in freezer or fridge.